Gobhi Matar Ka Keema(Cauliflower and Green Peas Keema)

Gobhi Matar Ka Keema/Cauliflower and Green Peas Keema recipe | Vegan Keema Recipe

Video Recipe link–>CLICK HERE

Enjoy this guilt-free,VEGAN and GLUTEN-FREE Cauliflower subzi(dry curry) in Indian flavors.

Keema is Gobhi Matar Ka Keema is a delicious side dish made with fresh grated cauliflower and green peas. It is the vegetarian/vegan version of the popular Keema.

Keema means minced, so keema dishes are made with minced lamb/mutton or chicken or any kind of meat with peas or potatoes. It is very popular in South Asian countries. You can make cutlets with keema or stuff it in samosa, paratha or naan.

Cauliflower and Peas Keema is especially relished during winters when fresh seasonal cauliflower and green peas are available. Mom made this Gobhi keema and we enjoyed it with hot parathas or even used to make sandwiches that we took for lunch. It is best relished with any kind of bread like chapatis, naan or Roomali roti. If you are bored with the same Aloo Gobhi or cauliflower in mix veg. kind dishes for Indian meals, this vegan keema is a surely an nice way to enjoy the fresh seasonal cauliflower.

Cauliflower(CauliPower) and it’s benefits

Cauliflower or as I call it, is a winter vegetable specially in tropical countries like India, though nowadays it is available throughout the year. It is loaded with almost all the nutrients that are required by our body.It is rich in antioxidants,rich in proteins and low in calories. In Indian Cuisine, we make dry Subzi and curries with it along with peas potatoes, snacks like Gobhi Ki Pakore, Gobhi 65, Indo Chinese starter– Gobhi Manchurian and many more. I love to make Tandoori Gobhi/Cauliflower Tikka for my friends and family at get togethers and Gobhi Ka Paratha is one of our favourite breakfast for weekend mornings especially in winters.

Indian spiced cauliflower and potatoes-Aloo Gobhi is regular in week day lunch menu. I pack it for Rajeev’s lunch along with any dal or raita and chapatis. Kids love to have it with paratha.

You can also add Cauliflower in Biryani and Pulao , Pav Bhaji or this spicy Mixed Vegetable Curry. Stir fried Veggies is another mixed vegetable dish in Indo-Chinese flavors. These are lot many ways in which you can use this floral vegetable. I want to try this delicious cheesy soup from Mayurij’s blog or this Cauliflower Butter Masala (No Onion No garlic) from Sujataji’s blog.

There is also one version from the Odisha–Oriya Cauliflower Curry(Phula Kobi Jhola) from Sasmita’s blog. Kobi is Cauliflower in Oriya language and it’s our Phool-Gobhi in Hindi!! Phool is flower.. so it’s cauliflower!! 🙂

Sasmita had suggested this week’s Theme for our weekly Foodie Bloghop group. #232GoforGobhi. Do checkout Sasmita’s blog–First timer Cook for, beautiful stunning food pics, other authentic and traditional recipes not only from Oriya Cuisine but also many other easy to do recipes from around the world.

Let’s see how I make this delicious spicy Vegan Keema ( Gobhi Matar Ka Keema)

Ingredients

To make Gobhi Keema we do not mince Cauliflower. Only shred or grate it finely.

Fresh or Frozen peas can be used.

For no-onion garlic version skip onions and garlic from the recipe.

Method:

There are two parts, one is preparing cauliflower and other is making onion tomato masala.

Grated or Finely Shredded Cauliflower with green peas, cooked in onion tomato gravy flavored with Indian spices. The main flavor of this dish comes from the whole spices like bay leaf, cloves, black pepper, cumin seeds and coriander powder.

I do not use Turmeric in making the onion tomato masala, but add to the cauliflower florets when I soak it in hot water. It gives a nice light yellow tinge to the vegetable.

First step is to wash cauliflower very nicely in tap water. Then cut into florets. here size of florets doesn’t matter as we are going to grate it.

Heat water in a pan , enough to soak the florets.  Do not boil it. When bubbles start coming, then add salt and turmeric and switch off the flame and then add florets. Leave in it for about 10 mins.  Then drain water and dry pat florets on a kitchen towel.

When florets are dry, grate cauliflower. I used my food processoer. If you are grating it with hand, then do not cut cauliflower in small florets. Wash and clean it and then soak the whole floret in warm water. You can easily grate whole cauliflower then doing all the florets.

I had a big cauliflower, so I used half of it. After grating in my food processor, I got about 2½Cups of grated cauliflower. 

In a heavy bottomed pan, add some ghee or oil(vegans) and roast grated cauliflower till light pink in color. Take out is a plate or dish and keep aside.

Next prepare onion tomato masala.

For that, in the same pan or another one, heat oil , then add all whole spices, cumin seeds. Once seeds splutter, add  finely chopped onion, then add ginger garlic paste. Once raw smell of garlic and onions goes away, add finely chopped tomatoes.

Cook till soft and mushy. Then add all the powdered spices and cook for a minute.

Now add green peas, add about 1/4 cup of water and salt. Cook peas covered for about 5 minutes on low flame.

Once peas are done(check 1 or 2 peas by pressing with ladle), add roasted cauliflower, mix well and then again cook for 2-3 minutes covered. You can 2-3 tbsp of water if required. Do not add more than that.

Once done, serve hot garnished with finely chopped fresh cilantro or coriander.

Serve hot with bread of your choice. You can relish it with Pita bread, dinner rolls as much as we enjoy it with parathas or chapatis.

For detailed stepwise instructions, please see the Video Recipe Link—>CLICK HERE 

Watch recipes videos on my Youtube Channel– Foodtrails25

Recipe Card for Gobhi Matar Ka Keema

Gobhi Matar Ka Keema

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main
Cuisine: Indian
Keyword: Cauliflower recieps, Vegan Keema, Vegan Recipes
Servings: 2
Author: Swati

Ingredients

  • 1 Medium Cauliflower(Phool Gobhi) about 2½Cups of grated cauliflower
  • 1/2 Cup Green Peas Fresh/Frozen
  • 1 Small Onion
  • 1-2 Medium Tomatoes
  • 2-3 Garlic Cloves
  • Ginger(small piece)
  • 1-2 Green Chilies optional
  • Finely Chopped Cilantro/Coriander for garnish

Whole Spices

  • 1-2 Whole dry Red Chillies
  • 1 Bay Leaf
  • 1 tsp Cumin Seeds
  • 4-5 Cloves
  • 4-5 Black Peppercorns

Powdered Spices

  • ¼ tsp Turmeric
  • ½-1 tsp Red Chillli
  • 1-2 tsp Garam Masala
  • Salt to taste
  • 1+2 tbsp Any plant based oil

Instructions

  • Wash cauliflower very nicely in tap water. Then cut into florets. here size of florets doesn't matter as we are going to grate it.
  • Heat water in a pan , enough to soak the florets.  Do not boil it. When bubbles start coming, then add salt and turmeric and switch off the flame and then add florets. Leave in it for about 10 mins.  Then drain water and dry pat florets on a kitchen towel.
  • When florets are dry, grate cauliflower. I used my food processor. If you are grating it with hand, then do not cut cauliflower in small florets. You can cut in half. Wash and clean it and then soak the whole or half in warm water. You can easily grate whole cauliflower then doing all the florets.
  • I had a big cauliflower, so I used half of it. After grating in my food processor, I got about 2½Cups of grated cauliflower. 
  • In a heavy bottomed pan, add some ghee or oil(vegans) and roast grated cauliflower till light pink in color. Take out in a plate or dish and keep aside. 
  • Next prepare onion tomato masala, in the same pan or another one, heat oil , then add all whole spices, cumin seeds.
  • When seeds crackle, add  finely chopped onion, then add ginger garlic paste. Once raw smell of garlic and onions goes away, add finely chopped tomatoes. 
  • Cook till soft and mushy. Then add all the powdered spices and cook for a minute.
  • Now add green peas, add about 1/4 cup of water and salt. Cook peas covered for about 5 minutes on low flame. 
  • Once peas are done(check 1 or 2 peas by pressing with ladle), add roasted cauliflower, mix well and then again cook for 2-3 minutes covered. You can 2-3 tbsp of water if required. Do not add more than that.
  • Once done, serve hot garnished with finely chopped fresh cilantro or coriander.
  • Serve hot with bread of your choice. We can equally relish this keema with Pita bread or dinner rolls or pav bread as much as it tastes good with chapati or paratha.

Video

Pin Image- Gobhi Matar Ka Keema

So whenever you want a change form your regular cauliflower recipe do try this version. The spice if the dish can be adjusted as per your taste. Make it for your dinner or potlucks and treat your friends with something different.

Whenever you make it do give me your feedback in comments. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipe for later use.

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Author: Swati

Some who believes 'EAT WELL, READ DAILY, TRAVEL OFTEN AND LAUGH KHUL KE'!!! Hi!! Swati here!!! Chef, Chocolatier, food admirer, reader, love to travel, listen to music, Bollywood and shoot nature and food pics!! Welcome to my Foodtrails and join me in my food adventure!!

13 thoughts

  1. I really would not require any naan or roti to this. This tempting and delicious cauliflower is enough for me for my dinner. Bookmarking this.

  2. Gobi matar ka keema looks amazing Swaty, i loved the way you fried gobi and matar cooked in masala. Will prepare this yummy sabzi before season ends, love to have it with hot Roti’s.

  3. Gobhi matar ka keema sounds absolutely new and interesting to me. A delicious treat for all vegetarians. Perfect winter treat for everyone.

  4. This looks really good and since I love cauliflower and peas in winters so much i think i would enjoy this for lunch or dinner or even breakfast with paratha.

  5. Gobhi matar keema looks superbly delicious Swaty. You know its one of my most favorite cauliflower dish. But didn’t make it this year. Now your post tempting me to make it. So well explained recipe. Lovely share.

  6. Wow! The Gobhi Matar Ka Keema looks absolutely delicious!

    I don’t think I’ve ever had cauliflower cooked like this. Sounds very interesting and flavourful. Will try this out soon. 🙂

  7. Gobhi matar ki keema sounds so so tempting swaty ! I am super excited to try this soon as the season is here for fresh peas and gobi.

  8. Swaty this is definitely a different way to enjoy cauliflower by making a veggie kheema. Am going to try this recipe out. Was just wondering whether we really need to blanch the cauliflower florets as the grated one would cook fast.

    1. Not necessary to blanch, since cauliflower may have many hidden worms and dirt in tiny florets I have put in practice to blanch it for a while not in hot but warm water with salt. Thank you , that you pointed here, will add in noted. Glad you liked the recipe!

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